BBQ Grilled Poppy Seed Bread Pudding
Grilled mákos guba is an exciting twist on the traditional Hungarian dessert. The classic version is soaked in milk and eggs and then baked in the oven, but in this version, the smoky aroma of the grill makes the flavor even more special. Mákos guba is one of the most well-known desserts in Hungarian cuisine, mainly eaten at Christmas and on festive occasions. It was originally made from leftover crescent rolls or sweet bread, making it a perfect example of how old recipes can be rethought. This grilled version is the perfect choice as a dessert for an outdoor barbecue. If you want to make it even more exciting, serve it with vanilla ice cream or drizzled with a little lemon honey!
Ingredients for this recipe
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Preparation Steps
1
Cut the stale crescent rolls or sweet bread into 2-3 cm thick slices for easy grilling.
2
In a bowl, whisk together the milk, eggs, vanilla extract, and a pinch of cinnamon.
3
Dip the slices of bread into the mixture and let them soak for 1-2 minutes to absorb the flavors.
4
Preheat the grill to medium heat, then grease the grates with a little melted butter to prevent sticking.
5
Place the soaked slices on the grill and cook for 2-3 minutes per side, until golden brown and slightly crispy.
6
Meanwhile, in a bowl, mix together the ground poppy seeds with the honey or powdered sugar.
7
Roll the grilled bread pudding slices in the poppy seed mixture, coating them evenly.
8
Before serving, drizzle with a little extra honey or sprinkle with powdered sugar for added sweetness.
